makes 12 muffins
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
3 bananas, mashed
1/4 cup pure maple syrup (or use honey)
1 tablespoon vanilla
1 tablespoon olive oil
1 egg
1/2 cup nonfat plain Greek yogurt
1 tablespoon unsweetened coconut milk (or use your favorite dairy or non-dairy milk)
1/2 cup semi-sweet chocolate chips
1. Preheat the oven to 350 degrees. Lightly grease a 12-cup muffin tin with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg. Set aside.
3. In a separate bowl stir together the mashed bananas, maple syrup, vanilla, olive oil, egg, yogurt, and milk until smooth. Stir the wet ingredients into the dry ingredients, until just combined. Fold in the chocolate chips.
4. Divide the batter evenly among the muffin cups.
5. Bake in the oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then carefully remove from the pan and set on a wire rack to cool completely. Muffins can be stored in an airtight container in the fridge for up to five days.